Butternut squash soup with ginger

  1. Peel the butternut squash, cut into quarters, remove the core and cut into large cubes. Peel and finely dice the onions. Peel the ginger and grate finely.
  2. Heat the clarified butter in a Cocotte. Add the onions, ginger and squash and brown them for 3 minutes, dust with curry powder and sauté briefly. Fill up the soup pot with the chicken stock. Cover everything with the lid and simmer for about 30 minutes on a low heat.
  3. When the squash is soft, add 70 g butter and the coconut milk, and purée everything together in the blender. Season the squash soup generously with salt, pepper and lime juice.
  4. Wash and shake dry the parsley, pluck the leaves from the stems and chop finely.
  5. Brown the pecan nuts in a frying pan with the remaining 30 g butter, toss in the parsley and season with salt.
  6. Serve the soup together with the roasted pecan nuts.

1200 g butternut squash

3 onions

80 g fresh ginger

2 tbsp. clarified butter

4 tbsp curry powder

500 ml chicken stock

100 g butter

200 ml coconut milk

Salt and pepper from the pepper mill

Juice from one lime

1/4 bunch flat-leaf parsley

80 g pecan nuts